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" Yesterday I wrote about how I accidentally bought a pork loin instead of pork shoulder, forcing me to abandon the slow-cooker recipe I had planned to make and to roast the meat instead. The plus side? We had leftover pork roast, which always means Cuban-style sandwiches. I sent my husband out for the ham and Swiss cheese, and he also bought the perfect rolls for pressed sandwiches: big, fluffy submarine rolls that get flat, chewy and crisp when you press them.  I don&amp;#039;t have a sandwich press, but I do have a heavy cast-iron skillet, so read on to see how I do it:   Sunday I made the roast, which was so easy. I mixed olive oil with dried thyme, salt and pepper and covered the roast with the mixture. Then I crumpled some foil to serve as a rack, put the roast on it and cooked the roast in a 450F oven for 10 minutes. After that I lowered the temperature to 250F and cooked for another hour and 20 minutes, until the meat reached an internal temperature of 160F.   I cut some of the pork into slices to make it extra-easy to make Cubans the next day. I cut the rolls in half, spread mustard on one side, then layered the sliced pork, Swiss cheese, pickles and ham on top.   I also preheated my cast-iron skillet and got out another, bigger, pan. When the skillet was hot, I put the sandwich in the larger skillet then put the cast-iron skillet on top. I used an oven mitt to press down on the top skillet a bit to smoosh the sandwich. (Remember, the top skillet is hot!)  My sandwiches were imperfect because the cheese didn&amp;#039;t melt. For the second sandwich I brought the ingredients to room temperature first, then toasted them a little longer.  I still have leftover pork! These are some recipes I&amp;#039;m considering:  Veggie Fried Rice Potato-Ham Hash (sub pork loin for ham) Pork Lo Mein \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a48397/pork-loin-cuban-sandwiches-1867/>